Chef Jeremiah Langhorne opened The Dabney to showcase Mid-Atlantic flavors, and he's doing that by focusing on hyper-locality in the kitchen. His food tastes fresh and earthy, and while the menu changes with the seasons, you can expect rustic small plates like charred cabbage, grilled scallops, and whole BBQ Beaver Creek quail, as well as family-style meals like grilled black bass and chicken & dumplings. Most of the food in his Michelin-starred open kitchen emerges from a massive wood-burning hearth, which is easy to spot from the country-chic dining room.

The Dabney

Scott Suchman

Chef Jeremiah Langhorne opened The Dabney to showcase Mid-Atlantic flavors, and he's doing that by focusing on hyper-locality in the kitchen. His food tastes fresh and earthy, and while the menu changes with the seasons, you can expect rustic small plates like charred cabbage, grilled scallops, and whole BBQ Beaver Creek quail, as well as family-style meals like grilled black bass and chicken & dumplings. Most of the food in his Michelin-starred open kitchen emerges from a massive wood-burning hearth, which is easy to spot from the country-chic dining room.